Chicken Enchiladas

Tortillas. Cheese. Chicken. Yummy!!!

3 Chicken breast, cooked & shredded
1 teaspoon olive oil
1 small yellow onion, finely diced
4 garlic cloves, minced
1 can tomato sauce, 28 oz
1 package light cream cheese, 8 oz
1/4 cup chicken stock
1 teaspoon chili powder
2 1/2 teaspoon cumin
2 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon black pepper
24 oz medium cheddar cheese, grated
16 oz pepperjack cheese, grated
Corn tortillas
cooking spray

Sauce:
Place oil in a large, shallow pot or dutch oven. Heat over medium heat. Once hazy, add onion and garlic. Saute till onions are soft. Remove pot from heat, add cream cheese. Stir and smash with a whisk, vigorously. Place back on heat when the cream cheese no longer looks like a block and whisk until it's very soft and melted. Whisk in tomato sauce. Add stock and all drey seasonings, whisking in. Keep heat on medium and bring back to a simmer for 10 minutes. Remove 1 cup sauce and set aside.

Add shredded chicken to the sauce. Stir, coating all meat. Simmer for about 10 minutes. Roll enchiladas
Place chedder cheese in tortilla with chicken mixture. Roll and place in greased baking dish side by side till full.

Cover enchiladas with remaining sauce. (Be careful to lightly cover or it may be to saucy but enough so the enchiladas won't be dry) Cover with pepperjack cheese. Place in 375 oven for 15 minutes. You may sprinkle all with green onions and bake an additional 10 minutes until bubbly and cooked through. Serve along size black beans and top with favorite salsa/sour cream if you prefer.